A couple of weekends ago I woke up to a knock on the door from a man selling fish. He reassured me it had been freshly caught that morning and shipped in. We spent about 10 minutes disagreeing on the price of fish. I came out of it with 3 large-ish boxes of fish. One was skinned cod, one was non-skinned (technical term) cod and one is smoked haddock.
I have to confess I made something un-blogworthy with the skinned cod. However, I was determined to not cock up the rest.
Our houses have been doing a kind of come dine with me/mates date night thing so Ronald came over and we decided upon fish and chips! Woop! They were great but I have to say Ronald's tartar was simply spectacular, and it's super easy!
We forgot to take a picture of the food but here is a dark one of us eating it! We even have a candle #civilised.
I have to confess I made something un-blogworthy with the skinned cod. However, I was determined to not cock up the rest.
Our houses have been doing a kind of come dine with me/mates date night thing so Ronald came over and we decided upon fish and chips! Woop! They were great but I have to say Ronald's tartar was simply spectacular, and it's super easy!
We forgot to take a picture of the food but here is a dark one of us eating it! We even have a candle #civilised.
Ingredients
The Fish
The Chips
The Tartar
Method
Fish - Roll the fish in the flour, salt and pepper so that it lightly covered. Whisk the egg and the water then spoon it onto the fish. Now roll in breadcrumbs. Place them on a baking tray with greaseproof paper and a little olive oil. Bake for about 20 mins at 180 degrees.
NB. The temptation is to cover the fish with loads of breadcrumbs (my fault) but do not do this as it does not brown so well.
Chips - Just chuck them in about 10 minutes before the fish is due. If in doubt cook the chips sooner rather than later as no one likes cold fish.
Tartar - THIS IS SOO GOOD. Chop the capers and gherkins up a bit, finely chop the shallot and the parsley. Chuck in a bowl and add the mayonnaise. Stir around so everything is covered. Add the lemon. Stir. Serve in a ramekin. Ronald was being all arty so he put some parsley on top and it looked fab. Can be kept covered in the fridge or eaten straight away.
Serve it all together. Since it's getting a bit cold we had a bottle of mulled wine (yah we know you are supposed to have white wine with fish) and it was a fab evening. Try it.
Plus, here is a video of my blender in slow motion. I know. Exciting. We are easily pleased....
The Fish
- Skinned (we used non-skinned as I had used the other stuff the other day) cod
- Bread crumbs - use a blender; suuucccchhhh fun!
- Plain flour
- An egg white
- 2 tbs water
The Chips
- Cheeky frozen chips, takes about 10-15 mins in the oven; add a bit of salt.
The Tartar
- 200ml Mayonnaise
- 3 tbs capers
- 3 tbs gherkins
- 1 small shallot
- Squeeze of lemon
- A good handful of fresh parsley
- Salt and pepper
Method
Fish - Roll the fish in the flour, salt and pepper so that it lightly covered. Whisk the egg and the water then spoon it onto the fish. Now roll in breadcrumbs. Place them on a baking tray with greaseproof paper and a little olive oil. Bake for about 20 mins at 180 degrees.
NB. The temptation is to cover the fish with loads of breadcrumbs (my fault) but do not do this as it does not brown so well.
Chips - Just chuck them in about 10 minutes before the fish is due. If in doubt cook the chips sooner rather than later as no one likes cold fish.
Tartar - THIS IS SOO GOOD. Chop the capers and gherkins up a bit, finely chop the shallot and the parsley. Chuck in a bowl and add the mayonnaise. Stir around so everything is covered. Add the lemon. Stir. Serve in a ramekin. Ronald was being all arty so he put some parsley on top and it looked fab. Can be kept covered in the fridge or eaten straight away.
Serve it all together. Since it's getting a bit cold we had a bottle of mulled wine (yah we know you are supposed to have white wine with fish) and it was a fab evening. Try it.
Plus, here is a video of my blender in slow motion. I know. Exciting. We are easily pleased....
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